Tuesday, July 19, 2011

Strawberry Shortcake Oh My!


This is the BEST recipe I have tried yet. It's the one I go back to again and again and once you try it you will know why. =D


Biscuits:
2 cups all-purpose flour
1 tbs baking powder
1/4 cup sugar
1/2 ts salt
1/2 cup butter, chilled
3/4 cup milk
1 egg

Filling:
1 quart strawberries
1/3 cup sugar
Topping:
1- 1 1/2 cups whipping cream 
2-3 tbs sugar
1 ts vanilla
Clean and slice the berries; place in a bowl. Take 1/3 of them and mash with a fork, add them back to the rest and sprinkle with the sugar; cover and let stand at room temperature for about 1 hour.




After an hour it will look like this.


Preheat the oven to 425 degrees. 
I have found that using a food processor always makes for a soft biscuit, whenever I use my hands I always overwork the dough. Of course you can use your hands or a pastry fork, especially if you aren't as heavy handed as I. In a food processor combine the flour, baking powder, salt and sugar and pulse to mix. Cut butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with few bits of butter left.




With a fork stir together the milk, vanilla and egg. Dump it into the processor and pulse 6-8 times. It won't be a perfect ball of dough, there will be butter and small flour clumps, that's great! Don't do anything else.



Take a spoon and spoon out, according to the size you want. Any baking dish can be used, either a muffin tin, pastry cups, cornbread baking pan or a scone pan like what I'm using. You can just scoop out onto a cookie sheet as well. I personally love the rustic look. Take your fingers, dip them into milk and pat them down evenly. Srinkle with sugar. Bake for 10 to 15 minutes, until risen and golden brown.  Cool them on a rack.





While those are baking whip up your cream, add the cream, sugar and vanilla into a chilled mixing bowl and using the whisk whip it until it holds a soft peak. You can use a balloon whip or a hand mixer. Cover and refrigerate until ready to serve.




Split each biscuit in half with a serrated knife. Top with the berry mixture, whipped cream and then the sauce. Replace the tops if you like or use both sides.




Enjoy!

2 comments:

  1. Wow delicious...wonderful shortcake...

    ReplyDelete
  2. =D Thanks Premalatha, It was fun to make and yummy to eat!

    ReplyDelete

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